Churro waffles at soca in Raleigh – One of my favorite pics this year, partially because the dish was also fantastic! The lighting at soca was perfect inside and the plate has a lot of texture and color. Shot this one at a near overhead angle, maybe 80 degrees off the table.

You know the saying, a picture is worth a 1,000 words and it’s never been more true than when you talk about food blogging or social media. We’ve all been tempted by a foodie photo on twitter or Instagram and every now and then, a really good food picture will make you hungry and salivate. And sometimes I’ll find one of my pics up on a website or in an email to tempt others. Given my background as an amateur photographer (years ago), I’m amazed at the versatility and ease at which we can take food pics nowadays. I remember the days of carrying TWO SLR’s, one loaded with color film, the other with black and white film (OMG). But there are still some basic rules and guidance you should follow to get the best food pics out there, whether you’re carrying an iPhone, point and shoot or full-blown digital SLR.

So I thought I’d share some of my top tips that I’ve learned the hard way over the years. Photography is all about light, shutter speed, distance-focus, composition and color, five really important points to consider. And I’m going to assume your auto-focus is working properly on your camera!

Shrimp and grits at Humble Pie in Raleigh – Love this pic, shrimp and grits are usually basic but the translucent element of the shrimp and broth really pop out here. Pretty sure I was outdoors on a cloudy day on their patio for this shot.

First of all, lighting. Light is key to any photography and the more natural, flat light you can get, the better. Too little or too much direct light (bright sunlight) and your pics will not have any color or get washed out. Ideally, choose a dining spot where you’ve got some good, flat and even natural lighting. The right time of day can be crucial here, mid-day hours are usually better. Barring perfect lighting, you’ll have to adjust for low-light situations which is often the case for night-time restaurant visits. So choose your dining spot carefully if you’re really looking to get some great food pics! A seat by a window is usually best or a decently-lit inside table. Watch out and avoid spots with colored lighting and bulbs, they will make it very hard to get a good image.

Patio at Mulino Italian Kitchen, Raleigh – A wonderfully lit night shot on their fantastic patio. You can guess I shot this pic carefully with two hands, feet spread apart to steady the lens and with a higher ISO. It came out really sharp which surprised me. The Samsung S7 is strong in low-light conditions.

Second, shutter speed. If it’s dark and you shoot at too slow a shutter speed, you’ll get camera shake and a blurred pic which is definitely no bueno. Some options to compensate is to bump up the ISO (film speed) which is tricky on the iPhone but doable on Android. Use ISO 400 preferably, 800 for worst case. At ISO 800 and beyond you’ll usually start running into graininess in your photos. Another way to compensate, is to shoot your pics with a sturdy base. Lean up against a wall, put both elbows on the table and shoot with two hands. With the right physical support, I’ve gotten decent images with longer shutter speeds (1/8 second) that are still usable. Newer smartphone cameras are pretty fast with large aperture lens (1.8 to 2.0) so choose wisely! A larger aperture lens will allow for faster shutter speeds and minimize shake.

Pancakes with apple at the old Provenance in Raleigh – A nice shot with lots of textures and colors. I wanted to capture the apples on top but to also pick up the layers of pancake so I had to find a compromise angle for both. While it’s a bit mono-chromatic (yellows-browns), I think I got the complexity of the dish.

Third, distance and focus. I always suggest getting as close to your food subject as possible to capture the detail but cameras sometimes have problems at close (macro) distances. Make sure you tap where on the image your camera should be focused on when you’re in tight (close to subject). Alternatively, you can try to take a photo at distance and then crop the photo digitally to make it look like it’s “close”. But you will lose detail here, even if it may seem like an easier proposition.

Skillet burger at Kindred in Davidson – Sandwiches are usually tough because the bun covers everything but this burger is stacked just right to open up the insides. Getting close shows off the melty cheese and textured ground beef, I get hungry looking at this pic!

Fourth, composition. This aspect of photography is key and what I’d call the photographer’s eye. Part of composition is distance and I usually suggest getting as close as possible to fill the frame and eliminate any distracting background details. Although sometimes you will want some background, especially if it’s interesting. Composition is affected by the angle you shoot at. Some people like their food pics directly overhead for a 2 dimensional viewpoint. I prefer about a 30 degree angle (relative to table) so I get some texture/height of the dish. You should also consider moving the plate and/or spinning it to get the right view of your food. There are definitely good and bad sides for food dishes so consider the perspective before you snap that pic! I also prefer not shooting at 90 degree angles with the lines of your subject squared up in your viewfinder

Crab mofongo at soca in Raleigh – soca does an amazing job with plating/color and this crab mofongo shows it off. Great porcelain bowl, creamy rice, white crab with pickled red onions show off a lot of color and texture.

And the last and final point, color! Color is so important for any picture but you’re often limited by your subject and lighting. Some dishes are just bland in color (brown, beige, orange, mono-chromatic) and there’s nothing you can do. Other issues are the type of lighting you have (fluorescent, tungsten, colored). Use your Auto-White Balance (AWB) settings on you camera/phone to compensate for the temperature of your light (cool-blue to hot-orange). Good cameras will allow you to set a custom temperature by shooting a white card to set it up. Or avoid the problem altogether by shooting in natural light (see Tip #1). Unfortunately some dishes just don’t photograph well even though they are still delicious!

Christmas at the Angus Barn in Raleigh – So much to look at in this frame but shot it hand-held, standing on some stairs. Luckily there was enough light from the tree to allow for faster shutter speeds.

Digital photography has totally changed the picture-taking game. Not only because you can take as many pictures as you want and cull out the best ones (volume photography) but you also have the ability to fix/edit photos, in post-processing. I rarely ever use photos I’ve taken, directly into my blog. Normally there’s always some cropping, lightening and color editing to maximize the impact of the picture. And of course, your equipment and smartphone camera. While I’ve typically been an iPhone guy, a switch over to the Samsung Galaxy S7 brought me a slew of compliments on my posted pics. Although I do have interest in possibly getting a Lumix G7 or G85 mirrorless camera sometime, soon. In the end, smartphone cameras are excellent overall and will do a great job 90% of the time. So just practice, practice, practice with your food pics! Eventually the hardest part of photographing a food pic will be holding back on digging into your delicious meal!

Five Ways to Improve Your Food Photography!

Light – Find natural and flat light, no flashes!

Shutter speed – Keep it over a 15th to a 30th second and max, ISO 800.

Distance-focus – Stay as close as possible, watch the background!

Composition – Shoot directly overhead or at a nice 30 degree angle, find the best view of your plate.

Color – Use AWB or set your white balance and edit images on your smartphone if necessary to maximize color. You may need to post-edit on your PC or MAC.

If you’re a foodie and live in Raleigh, well I’ve got some good news for you. It’s that time of the year for the Downtown Raleigh Restaurant Week from August 21 – 27! Admittedly there are a bunch of restaurant weeks to keep up with but this one’s pretty simple since it’s focused on the Oak City. And it’s a bit more affordable with lunches in the $5 to $10 range along with dinners at $21 and $31. I’ve already started to scan the menus (some are still coming in) and setting up a plan of attack! But here’s what caught my eye on the menus. I’m including links to my reviews when available!

18 Seaboard Restaurant – This long-time Raleigh favorite serving up Southern cuisine always does a nice job for restaurant week! The charred watermelon gazpacho and classic shrimp and grits would be on my mind.

Carolina Ale House – It’s simple, it’s casual and if you like sports, you can’t go wrong with Carolina Ale House. The food has definitely gotten better, in my opinion and the Glenwood Avenue location can’t be beat with its patio!

Five Star – Another Raleigh favorite, Five Star has really improved its food game over the years. And with a $21 dinner menu for 4 different starters and 5 mains, you’ll find something here to keep you happy (heatseeker shrimp, crispy sesame beef).

Plates Neighborhood Kitchen – Plates always does a great job for restaurant week and given their excellent service and quiet patio, always highly recommend a visit here! The sticky toffee pudding is the signature dessert to get.

Provenance – A fancier, avant-garde restaurant for Raleigh, they recently changed chefs but I’ve continued to hear good things about Provenance. The chicken confit buns and farmer’s agnolotti sound pretty tasty to me.

Royale – Given the $31 three-course meal option, you’re going to get a great value at Royale! I’d have my eye on the garlic soup, duck leg confit and profiteroles given the classic French menu here.

Trophy Tap & Table – And I’ve had the chance to eat at Trophy Tap & Table once and was impressed with their simple but well-done eats. They’ve got a nice menu of 3 appetizers, 3 entrees and 3 desserts covering Southern eats and a lot more. A nice deal at $21.

Front of the new Bull City Ciderworks on Roxboro St in Durham – NC Triangle Dining

With all the craft breweries popping up in the Triangle you knew that there would be other libations that would start manufacture in the state. Liquors from TOPO, Mystic Liquer and Krupnikas for example. But how about a nice adult beverage without the grains or gluten? And that’s what you get at the new Bull City Ciderworks in Durham? Here’s how my visit went to their new location on Roxboro Street…

Bar at the new Bull City Ciderworks on Roxboro St in Durham – NC Triangle Dining

The popular Bull City Ciderworks started on Elizabeth Street in Durham but due to some city construction, had to find a newer and bigger home. Supported by a local Kickstarter, they’ve done really well, moving into a prime location near the DPAC. It’s a great space, at least twice the size of the original location. Inside, they’ve got an upgraded bar in and industrial space with concrete floors and some wood paneling. Large roll-up garage doors, board games and more to keep you busy, you can definitely while away an hour or two sipping on their ciders.

Large space at the new Bull City Ciderworks on Roxboro St in Durham – NC Triangle Dining

And they’ve got a much larger offering of ciders ranging from 4 or 5 regular ciders, 8 or so seasonals and then some guest taps. Bull City Cider Works tends to do a sweeter cider but offers a variety of cider styles to keep most everyone happy, especially those that need to stay away from glutens. They’ve also got a food truck schedule, the Kings Sandwich shop Airstream was there during my visit. Bull City Cider Works is pretty busy during our holiday visit so I guess the city likes doing something other than craft beer, too.

So if you’re ever out and about in Durham you might want to check out the new Bull City Ciderworks for an impromptu visit. While I enjoy my beers, there are now so many craft breweries in the area, it might be interesting to switch things up with some cider. Especially if you’re in the DPAC area for a show, so a big cheers to the new Bull City Ciderworks! Because man (and woman) can NOT live by beer alone even if we may think so.

Way back when I first got to Raleigh in 2008, there used to be a restaurant-club complex on the corner of Glenwood and Tucker. Housing Bogart’s, the Red Room and High 5, it was a fun place to spend the evening on the weekends. Brought to you by Rocky Top Hospitality, those restaurants closed about 3 or 4 years ago and replacements have languished since. But Rocky Top Hospitality moved on, still running restaurants like the Daily Planet, Twisted Fork and Tribeca Tavern in Raleigh. And I recently got wind of their new catering concept, Southland BBQ. A tasting event invite somehow landed in my email inbox so it was time to see what Rocky Top Hospitality has been doing the past few years. And I was excited to see what Dean Ogan (owner of Rocky Top) has been cooking up…

The Southland BBQ tasting event was to be held at the Merrimon-Wynne House on Blount Street so I was pretty excited to check out this new venue. Large, stately mansion up front and then a lawn and carriage house to the left where the event would be held. Tables were set outside with tealights along with the smoker and table of starters: Cheerwine chicken, potato salad and more. A large industrial smoker sat behind the table and I got a good look at all the delicious and savory meats being cooked on it.

Heading on inside I find a lively crowd bustling around. It’s a large, open space with a rustic but stylish feel. I spy the bar on the side and grab a glass of vino to get the evening started. There aren’t too many food-media folks represented here tonight, it looks more like a friends and family event. Appetizers are being passed around by hand and I get to sample the Southland BBQ BLT deviled egg! It’s a fresh deviled egg with a lovely roasted tomato on top and bacon on the side. A small leaf of greenery completes the BLT theme and it is delicious.

Southland BBQ has also set up a table of cold appetizers ranging from sweet potato biscuits, thin-sliced country ham, bacon, pimiento cheese and spreads. A great option if you’re looking for a tasty biscuit sandwich! But I’m more of a hot entree type person so I head on over to the side room where they have both a brisket and ribs station. The meats I saw being smoked outside are brought here for serving. The baby back ribs are slathered with a tangy sauce and I manage to get a nice thick slice of tender, smoky brisket with a bit of seared fat cap on top, yum! I can definitely taste the smoky flavor in the meat, excellent.

Back at our table, I dig into my plate with friends at the communal table (Holly K and Gina B). Thankfully, both of them are good eaters since I’m not super ravenous tonight. But we all agree that Southland BBQ has done a great job overall with their Southern fare. I’ve actually run into Rocky Top catering at several events/weddings and they are always commendable with their food. It’s excellently prepared with good ingredients, flavor and style. Plus tonight is a chance to experience Southland BBQ’s staff and service which is top-notch and professional.

But of course even with all this food, we can’t resist Southland BBQ’s dessert table. I lock in on a salted caramel brownie and lemon-blueberry trifle which hits the spot for finishing this lovely meal. Overall it was an impressive event full of wonderful food tonight, thanks Southland BBQ Catering! And certainly if you’re looking for a caterer for the holidays, a wedding or business event, give Vicki (Catering Operations Manager) over at Southland BBQ catering a call. I’m sure she’ll have your guests well-fed, well-served and happy, no matter what type of event you are throwing!

You may not remember way back to 2005 in North Carolina but if you’re a beer lover, you should! Because that’s when then Governor, Mike Easley, signed a bill allowing beers to be brewed over 6% ABV (alcohol by volume), into law. Spurred on by a small group of beer aficionados (popthecap.org) and their impactful lobbying efforts, Bill 392 was signed into law on August 13, 2005.

By allowing these higher ABV beers to be legally brewed, NC’s beer scene kicked into high gear spawning a slew of new breweries in the state. At last count there were more than 120 breweries and brew pubs according to NC Craft Brewers Guild in-state covering every possible beer style! Pretty good given House Bill 392 was just signed 10 years ago…

In the Triangle area, I’d have to say that two breweries really stick out in my mind in terms of driving the beer scene here: Big Boss Brewing and Fullsteam Brewery! Not only because they brew great beer but they’ve become destinations and part of their local communities. And I’m glad to say that these two brewing stalwarts are still putting out outstanding beer, events and fun for the locals today…

Big Boss Brewing kegs- NC Triangle Dining

Founded in 2006, Big Boss Brewing was the brain-child of Geoff Lamb (UNC 1986) and Brewmaster Brad Wynn. With a brewing facility and tasting room off of Atlantic Avenue in Raleigh, I distinctly remember my first visit to Big Boss back in 2008. Its location in a dark, dusty industrial park didn’t do that much for me, even if I did love the beer! I wasn’t sure why anybody would hang out here but…

Front of Big Boss Brewing, Raleigh- NC Triangle Dining

But over the years, as Big Boss has put out consistently good brews like Bad Penny (brown ale), Aces and Ates (coffee stout), along with seasonal favorite Harvest Time (pumpkin), they’ve spruced up the tasting room with dart boards, a ping pong table and pool table. A couple of cozy nooks make for great game nights and normally there’s a food truck out in the lot on busier evenings. There’s nothing better than a cold brew with good friends and some cheap entertainment!

It’s definitely a younger crowd at Big Boss (under 35) and you’ll find them jam-packed on Big Boss brewery tours offered on the second Saturday of each month (@2pm). Beer samples are available on tour dates (pints for $1) as a special bonus. So hooray Big Boss, hooray beer! They have done such a great job in putting out consistently excellent beer and making their brewery a destination for fun and relaxed evenings in Raleigh.

Fullsteam Brewery in Durham- NC Triangle Dining

Moving out to Durham you’ll find the “venerable” Fullsteam Brewing which was started up in 2010 by Duke alum (2000) Sean Wilson, Fullsteam has been a huge reason for the revitalization of the Rigsbee and Geer Street corridor in Durham. Sean was also a lead proponent of the Pop the Cap movement which drove the NC legislation for higher ABV beer. Known for its creative Southern beers, Fullsteam’s arrival in this quiet corner of Durham eventually led the way for additional cool spots like Motorco, Geer St Garden, the Surf Club and even the Pit.

Crowd at Fullsteam Brewery in Durham- NC Triangle Dining

On a typical warm summer’s evening you’ll find Fullsteam populated with hipsters, young families and more. Definitely a mellow crowd with a slightly more married demographic than Big Boss. You’ll certainly run into some strollers and plenty of dogs at this brewery. I’ve spent many a warm afternoon here, people-watching and sipping on some of the great Fullsteam Southern beers!

Live music at Fullsteam Brewery in Durham- NC Triangle Dining

Inside, Fullsteam is a large cavernous space with showcased brewing equipment, leftover power equipment along with a side room and bar. My Fullsteam beer favorites include El Toro (American cream ale) along with Working Man’s Lunch, a chocolate ale. Fullsteam is big on seasonal beers and using local ingredients so you’ll often find some unusual offerings chalked up on their blackboard. And heads up but Fullsteam will be hitting their 5 year anniversary this August!

Equipment at Fullsteam Brewery in Durham- NC Triangle Dining

So a huge thank you to Big Boss and Fullsteam for continuing to deliver great beers and brews to the Triangle area over the years. While there seems to be a new brewery popping up on the map every month or so, I look fondly back at when it all really started with these two. So tip your hat, pop the cap and enjoy that great NC craft beer thanks to these hard-working breweries, Big Boss Brewing and Fullsteam Brewery…